Hawaiian Pastelitos - Chef Sabrina Mancin

Hawaiian Pastelitos

These addictive baked and flaky little hand pies are filled with ham, corn and pineapple. They are the perfect party food because you can make them ahead of time and bake right before serving. Get ready for the big game (aka the Super Bowl) with these delicious pastelitos!

INGREDIENTS

• x1 Puff pastry sheet (frozen, store-bought)
• 120g = 4.25oz Virginia Ham
• 114g = 4oz Corn (fresh, frozen or canned. If in a can, make sure you strain it before cooking)
• 85g = 3oz Pineapple (preferably fresh)
• ¼ cup Onion (white or yellow)
• salt and black pepper
• extra virgin olive oil
• 1 egg

PROCEDURE

  • Preheat the oven to 400ºF
  • Take one sheet of puff pastry out of the freezer and leave on the countertop while you prepare the filling.
  • Heat some extra virgin olive oil in a pan to medium heat.
  • Chop the onion super fine and add to the sauté pan. Cook until translucent. Reduce the heat or add a bit of water if it starts to burn and season with salt and black pepper.
  • Add the corn into the pan (even if it’s frozen) and cook for about 4-5 minutes or until any water that was released evaporated.
  • Chop the ham and the pineapple into pieces about the size of the corn kernels.
  • Add the ham and the pineapple into the pan with the corn and continue to cook for another 5 minutes. Season again.
super-bowl
  • Turn the heat off and let it cool completely. You can make the filling about three days before you put them together or much longer if you simply freeze. Defrost on a sauté pan to evaporate any water created in the thawing process.
  • Make an egg wash by simply mixing the egg, 2 tsp of water and ¼ tsp of salt. Set aside.
  • Open and carefully roll the puff pastry sheet until it’s about 9” x 3” (about 23cm x 7.6cm)
  • Cut the puff pastry sheet into 3” x 3” squares and place a full tablespoon of the filling on one corner and brush a tiny bit of egg wash.
  • Close opposite tips to form a triangle. Make you seal the two sides by pressing slightly or using a fork.
  • Place in the refrigerator for at least 20-30 minutes before baking. You could also freeze them at this point.
  • Place the pastelitos on a baking tray and brush the tops with egg wash.
  • Bake for about 18 minutes or until golden brown.

Let them cool slightly and serve!

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